Mushrooms are one of the only plant sources of Vitamin D! They are also loaded in B vitamins. Mushrooms are an excellent source of beta-glucan fiber which is good for the gut microbiome.
This is a lighter, dairy-free risotto recipe!
Ingredients:
1 cup of arborio rice
32 oz carton of organic chicken broth
1 medium yellow onion, finely diced
3 large cloves of garlic, minced
3 tablespoons of fresh thyme, finely chopped
16 oz package of portobello mushrooms, sliced
3 large kale leaves (remove the large fibrous stem) and chop into small pieces
Extra virgin olive oil
Fresh Italian parsley for serving
Instructions:
1) In a large and deep pan, sauté the onions and garlic with 3 tablespoons of olive oil for a few minutes until fragrant on medium-low heat.
2) Add the sliced mushrooms and thyme. Drizzle 2 more tablespoons of olive oil over the mushrooms and allow them to cook for 5 minutes until they brown and shrink in size. Add 1/2 tsp of salt and 1/4 tsp black pepper.
3) Add the arborio rice and 1/3 of the carton of chicken broth. Bring to a boil and then cover and reduce the temperature to allow it to simmer for 5 minutes.
4) When the broth has been fully absorbed, add another 1/3 carton of broth, along with the chopped kale, and another 1/2 tsp of salt and 1/4 tsp black pepper. Bring to a boil and then cover and reduce the temperature to allow it to simmer for 5 minutes.
5) Add the final 1/3 of the carton of chicken broth, cover, and let simmer for another 5 minutes until the rice is cooked, and all the fluid is absorbed.
Serve with some finely chopped fresh Italian parsley!
Enjoy!
